Low Carb Pumpkin Bread

Enjoy this savory Fall dish without, while staying on track with your health goals. I talk about food all of the time when I am coaching my clients. I think it is important to enjoy the food we eat, so that we don't compromise our fitness goal. This recipe is very easy to make and you probably already have most of the ingredients in your house. I think it is important to mention that I make my own almond flour. I love texture so when I grind my almonds, I like to keep some chunkier pieces in the flour. I you want to give it a try, just throw your almonds into the Magic Bullet and grind away. If you like to bake a lot, you may want to make some to store for later. Okay, let's get back to the recipe.

Here's what you will need:

1 cup of Almond flour

1 cup of coconut flour

5 tablespoons of your favorite sweetener

1 tsp. cinnamon

1 tsp. Pumpkin spice

Pinch of Baking soda

2/3 Pumpkin puree

1 tsp vanilla

2 medium eggs

1/4 cup of Coconut oil (room temperature)

2/3 cup of your favorite milk

Now that you have the ingredients, let's get into it, shall we. so, I added all of my dry ingredients together into a mixing bowl like this. This is also a good time to preheat your oven to 400 degrees. So we add the dry ingredients,1 cup of Almond flour,1 cup of coconut flour,5 tablespoons or sweetener,1 tsp. cinnamon,1 tsp. Pumpkin spice, and a pinch of baking soda.

Next, we add all of the wet ingredients together. Be sure to have your coconut oil at room temperature, to ensure that it blends well.

Then combine the ingredients and blend well. The consistency of your mixture will be somewhat of a pudding mixture.

Lightly grease your loaf pan. then pour mixture into the pan.

Bake your pumpkin bread for 45 minutes at 375 degrees.

That's it, allow this bread to cool, then enjoy with coffee or tea. Connect with me on Instagram #fitandwell or to share your thoughts or pictures with me.